Teriyaki Chicken and Rice

Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.

  • prep time 10 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 4

Ingredients

2
cups fresh baby carrots, halved lengthwise
1
cup uncooked regular long-grain white rice
1
(14-oz.) can baby corn nuggets, drained
1
(14-oz.) can chicken broth
5
tablespoons teriyaki sauce
3
to 3 1/2 lb. cut-up frying chicken, skin removed if desired
1/4
cup orange marmalade
1/2
teaspoon ginger
3/4
cup cashew halves and pieces
  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
  • 2 Arrange chicken pieces over rice mixture. In small bowl, combine remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
  • 3 Bake covered at 375°F. for 45 minutes.
  • 4 Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    860
    (
    Calories from Fat
    305),
    % Daily Value
    Total Fat
    34g
    34%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    1830mg
    1830%;
    Total Carbohydrate
    90g
    90%
    (Dietary Fiber
    5g
    5%
      Sugars
    20g
    20%
    ),
    Protein
    54g
    54%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    12%;
    Calcium
    8%;
    Iron
    36%;
    Exchanges:
    4 1/2 Starch; 1 Other Carbohydrate; 1 Fat;
    Carbohydrate Choices:
    5 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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